Chickpea and Kale Soup with Lemon
A hearty, plant-based soup featuring creamy chickpeas and wilted kale with bright lemon notes. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs chickpeas, kale, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 265 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cans (15 oz each), drained and rinsed chickpeas
- 4 cups, chopped kale
- 1, diced onion
- 3 cloves, minced garlic
- 4 cups vegetable broth
- 1, zested and juiced lemon
- 2 tbsp olive oil
- 1 tsp salt
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Equipment for this recipe
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Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until soft and translucent.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 4 cups chopped kale and cook for 2 minutes until slightly wilted.
- Step 3: Add 2 drained cans chickpeas, 4 cups vegetable broth, 1 tsp salt, and 1 lemon zested. Simmer uncovered for 15 minutes.
- Step 4: Stir in 1 lemon juiced, then serve hot with extra lemon wedges on the side.
